Bubba's Bar 'n' Grill

Full Version: Mediterranean Filet
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Best steak ever. Check it out.

10-12 oz. Choice Filet Mignon
Seasoned Salt
Granulated Garlic
Fresh Cracked Black Pepper
Flour
Margarine
Lemon Wedges
Beef Stock, or au jus (homemade is best)

Ingredient amounts intentionally left open; this is one to experiment with.

Butterfly the filet so you have 2 5-6 oz portions. Be sure to let the meat come up to near room temperature. Apply the garlic, pepper and seasoned salt to all sides of the meat. Dredge in flour, allow to stand for a few minutes.

In a small saute pan, (7" omelette pan works well), melt approximately 1 to 1 1/2 sticks of margarine (used for its higher smoking point, not for flavor). This should be done over high heat. When sizzling, begin sauteeing the filets (the margarine should be just about halfway up the side of the meat). Do not disturb the meat more than necessary, or you will break the crust that the flour coating makes around the meat. Cook to desired doneness, depending on your stove, should be about 3 minutes per side for medium rare. Remove from pan and let rest for 4-5 minutes. Plate steaks, drizzle plate with au jus or beef stock, and serve with lemon wedges (not for garnish! squeeze them over the filets!)

Best side dish for this are thin sliced potatoes (1/8th" thick) fried, drained, then tossed with salt, pepper, oregano, lemon juice and grated parmesan cheese.

Wiping drool off of keyboard now.

Play around with this one and enjoy it. A great spin on a great cut of beef.
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